Chickpea and Avocado Spread (+ Sandwich Option)

I'm taking intermediate Italian right now.
Constantly Italian is floating through my mind. I walk out of class and say "Grazie" as someone holds the door open for me. My numbers are a jumbled mess of English and Italian, " One, due, three, four, five, sei, sette..."

And then I start thinking of Italian foods. My mind is filled with pasta and tiramisu and fancy formaggi.

I realized a long time ago that my brain was wired like this, so it makes total sense that I think in Eng-talian, sing while I ride my bike (it's like the radio), eat my cereal without milk, have a color-coded closet, and window shop at grocery stores.

Because of this, I need brain food. This spread, it's hardcore brain food. If you try it, soon you'll probably be thinking like me.

I love this spread. It's a rare occasion that I don't have it prepared in my fridge. My favorite way to eat it is on a sandwich loaded with veggies, but it also is really delicious as a veggie and chip dip.

1/2 cup cilantro, chopped - I love cilantro, so I add a lot. Feel free to add less

salt and pepper, to taste

Method

1. In a food processor puree the avocado until smooth. Add the chickpeas and pulse a few times. I like it chunky, so I don't give it that many pulses. Add the lime juice, green onion, cilantro, and salt and pepper. Pulse a few more times until incorporated. Serve immediately. Store leftovers in fridge for up to 5 days.

To make into a sandwich, slap this amazing stuff on two slices of wheat bread (or gluten-free bread), add veggies - I usually use lettuce, tomatoes, cucumber, etc. - and devour.